Cashews - 3 tbspns (approx 20 to 22)
Hot Water - 1/2 cup
Carrots - 1/3 cup, chopped
Green Beans - 1/3 cup, chopped
Potatoes - 1/3 cup, chopped
Green Peas - 1/3 cup, frozen
Corn Kernels - 1/3 cup, frozen
Cauliflower - 1/3 cup
Paneer Cubes - 1/4 cup
Onion - 1/2 cup, chopped finely
Tomato - 1/2 cup, chopped finely
Garlic - 3 cloves, crushed
Ginger - 1/2 inch, crushed
Coriander Leaves - 1 tsp, chopped
Mint Leaves - 1 tsp, chopped
Water - 1 cup
Low fat cream - 3 tbspns
Yogurt - 1 tbspn
Green Chilies - 1, slit lengthwise
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander Powder - 1/4 tsp
Kasuri Methi - 1/2 tsp
Nutmeg - a pinch, grated
Butter - 2 tbspns
Salt - as per taste
Bay Leaf - 1 small
Cloves - 2
Cinnamon - 1/2 inch
Cardamom - 2
Soak cashews in hot water for 30 minutes. After 30 minutes, drain and add the soaked cashews to a grinder or blender. Add the soaked water grind to a very smooth paste. Keep it separate.
Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.
Heat butter in a handi or pan. Add the whole spices - cinnamon, green cardamoms, cloves and bay leaf. Saute the spices till fragrant. Add finely chopped onions. Stir and saute the onions on a low flame till they become golden. Then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute. Add finely chopped tomatoes. Stir and saute till the tomatoes soften.
Then add turmeric powder, red chili powder and coriander powder.
Add the prepared cashew paste and curd. Stir often and saute till you see fat releasing from the sides.
add water. stir. Then add slit green chilies. stir again and let the gravy begin to simmer, takes about 3 to 4 minutes on a low to medium flame. Season with salt.
Add the steamed veggies. Stir well and simmer the veggies in the gravy for 2 to 3 minutes.
Add the nutmeg powder. Then add crushed kasuri methi and garam masala powder. Stir. Lastly add cream. After adding the cream, stir & switch off the flame.
Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan or parathas.
Inspired from here